Riya Riya

• Maintained cleanliness of kitchen area before, during and after catered events.
• Inspected food quality and presentation prior to delivery or service at catered events.
• Monitored food preparation times in order to deliver hot meals on time.
• Adjusted recipes as needed based on customer feedback or dietary requirements.
• Verified safe and appropriate food temperatures and sanitary conditions of banquet and foodservice areas.
• Set up and cleaned up food preparation and service stations before and after catered events.
• Listened to negative and positive feedback from guests to improve customer service quality.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Communicated closely with servers to fully understand special orders for customers.
• Supported kitchen staff training and development, leading to increased productivity and efficiency.
• Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
• Improved meal presentation with innovative plating techniques, enhancing overall customer satisfaction.

• Ordering and receiving stock.

• Menu Planning.

• Rostering staff.

• Maintaining the hygiene in kitchen as per FSANZ.

• Ensuring all workbenches and utensils are cleaned and sanitised properly.

• Ensuring the quality of the food served to customer.

• Delegating tasks to other staff members as appropriate.

• Ensuring all the food preparations are performed in a timely manner.

• Training staff to prepare and cook all the menu items.

• Conducting regular food surveys for continuous improvements of the food products.

• Ensuring the food quality and food presentation.

• Menu Planning and Monthly specials.

• Supervising the kitchen staff and delegating tasks as required.

• Follow the instructions from the Manager.

• Maintaining the hygiene in kitchen as per FSANZ.

• Keeping work benches nice and tidy at all times.

• Food preparations and Mise en place.

• Overseeing all kitchen operations.

• Coordinating kitchen staff and assisting them as required.

Follow the instructions from the Head Chef/Manager.

• Maintaining the hygiene in kitchen as per FSANZ.

• Keeping workbenches nice and tidy at all times.

• Food preparations and Mise en place.

• Ensuring that all food is of excellent quality and served in a timely manner.

• Menu Planning and overseeing all kitchen operations.

• Coordinating kitchen staff and assisting them as required, training staff as required.

• Stock taking.

• Receiving feedback and making improvements on consistent basis.

• Executed preparation of salads, sandwiches, and appetizers under Chef's guidance.
• Ensured cleanliness of kitchen areas during shifts for safety and efficiency.
• Verified food product freshness before use in meal preparations.
• Managed stock rotation on shelves to enhance food quality.
• Liaised with wait staff regarding special dietary requests.
• Coordinated prep lists to optimize workflow for fast-paced banquet service.
• Followed recipes meticulously while cooking under head chef's supervision.